Prepare the Crust: In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined and crumbly, then press firmly into the bottom of a 9-inch springform pan to create an even crust. Set aside.

Make the Filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add the powdered sugar, vanilla extract, lemon juice, and lemon zest, mixing until well combined and velvety.

Whip the Cream: In a separate bowl, whip the heavy cream until stiff peaks form.

Fold Together: Gently fold the whipped cream into the cream cheese mixture until fully combined and smooth.

Spread the Filling: Carefully spread the cheesecake filling over the prepared crust, smoothing the top with a spatula.

Chill the Cheesecake: Cover and refrigerate the cheesecake for at least 4 hours, or until set.

Prepare the Blueberry Topping: In a small saucepan, combine the blueberries, granulated sugar, lemon juice, cornstarch, and water. Cook over medium heat until the mixture starts to thicken and bubble.

Cool the Topping: Remove from heat and let the blueberry topping cool completely.

Assemble the Cheesecake: Once the cheesecake is set, pour the cooled blueberry topping over the cheesecake.

Serve Delightfully: Carefully remove the sides of the springform pan and slice the cheesecake.